Steps

1. In a large pot, bring pork, water, onion and garlic cloves to a boil; season to taste. Reduce to a simmer and cook until very tender, 1-11⁄2 hr. Remove meat; strain and reserve liquid. Allow pork to cool and shred.

2. In a large saucepan or pot over medium-high heat, sauté onion and garlic in lard until translucent. Add chorizo and fry until fat is rendered and meat is slightly browned.

It was a decision that brought the duo recognition at Monday night’s MenuDirections 2015 awards ceremony in Memphis, Tenn., which is part of FoodService Director magazine’s annual conference geared towards foodservice operators and suppliers.